- 1 cup butter (room temperature)
- 1/2 cup granulated sugar
- 2 cups all purpose flour
- 4 eggs (room temperature)
- 450 grams white sugar (cups)
- 1/4 cup all purpose flour
- 2/3 cup lemon juice (fresh squeezed)
|Calories1280Calories from Fat470|
|% DAILY VALUE|
|Calories from Fat470|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Bev 3 hours ago
The best ever! As someone else suggested, I added lemon zest to the crust and custard!
Ruth 7 days ago
Really good. I’ve never made lemon bars before and these turned out great!
Jessica H. 16 days ago
They were great but I agree with many other people that I would stick to a 1/2 a cup of lemon juice
Kyle F. a month ago
Simple and delicious; this recipe was well balanced between tartness and sweet. The shortbread was an excellent base and thickness. I will definitely use this recipe again.
Stephanie Chmielefski a month ago
Good, but very tart. That said, I made it without powdered sugar. I would definitely make it again
Mel a month ago
Absolutely loved these! the whole family goes crazy for these lemon squares! It’s perfect for Easter too!
Tyler 2 months ago
They were okay too much crust
Hi! 3 months ago
It think this recipe has a little too much crust but it was delicious!
Donna 3 months ago
Andrea 4 months ago
AMAZING!!!!!⭐⭐⭐⭐⭐ I've made it several times, my favorite recipe. Super easy!
Ruby 4 months ago
Simple receipe but tastes amazing
Michael Scherbel 4 months ago
For a little twist, add a teaspoon of chopped thyme leaves to the crust and be sure to use Meyer lemons.
Pamela L. 4 months ago
The recipe listed on the "read directions" link has a different amount of sugar for the filling. On this page it is 450 grams, on the link it is 1 1/2 cups. That could change the outcome of your lemon bars just a bit, would it not?
Pey 4 months ago
Easy and turned out really well :)
Alexa t. 4 months ago
Was a huge hit at my office. While tray was gone within an hour and now I am making them again for my stepmothers birthday!
Tim 5 months ago
I added a bit more lemon juice than recipe and the curd did not set after 30 minutes in oven. I also added lemon lemon zest for more flavor. Am still in process but will wait another five minutes or so before I pull out of oven. Suggest cooling crust thoroughly before adding filling. My wife refrigerates for an hour to set beforehand and follows her recipe to the letter and always comes out delicious.
Brisa Zhu 5 months ago
Made these without much baking experience! I tend to like more subtly sweet desserts, but even though I felt my arteries clogging they were absolutely delicious. I melted the butter and then added it to the flour and sugar mixture for the crust because I thought you needed to, but it was a happy mistake - the crust was very flaky and buttery. My only recommendation would be to cook the custard for a little longer -- I noticed in the reviews afterwards that other people thought similarly. I used an 8x8 pan for reference! All in all, wonderful recipe that I will be using again!
Tricia D. 6 months ago
Delicious! Used 4 lemons from my tree. The crust took 25 min to get golden. Will definitely make again, maybe with less butter and without foil.
beyonddabeat 6 months ago
Never made lemon bars before and this recipe came out delicioussss. The family couldn't stop raving. One minor substitute was some lime juice. I only had 2 lemons which produced 1/3 cup of juice, so I juiced 2 limes. Loved it.
Pete Dangsangtong 7 months ago
Turned out great, I like to whisk the lemon part rigorously to make a nice white frothy top when you bake it.
Aimee 8 months ago
The top came out a little dark. But they still tasted pretty good.
Andrew 8 months ago
I’ve used this recipe several times. Always yields a great bar.
A G 9 months ago
Great recipe. I like my lemon bars to be pretty tart, so I added the zest of one lemon to the crust and the zest of another lemon to the custard. The custard set well- just the right amount of gooey to my taste and the crust was buttery and crisp. Pretty much everything I expect from a basic lemon bar.
Martin 9 months ago
This turned out very tasty. I think I baked the crust a little too long on its own since I thought it might turn a little more golden ( this was about 23 minutes). This resulted in the crust, not burning, but breaking off from the sweet lemon part after the entire dish cooled down. All in all, it was a little crumbly on bottom but very sweet and yummy.
Pilar Remis 10 months ago
They were really good although the crust can be better
Ginger a year ago
Yummy and lemony. Everyone enjoyed the lemon bars!! :)
Dale Y. a year ago
Awsome. the crust was a little thick and I felt that the Lemon Jelly was a bit thin, so I would probably make a double batch of the jelly part and use a larger pan to thin the crust out of a bit more. I used an 8 by 8 pan. But the flavor was wonderful.
Luna Jordan a year ago
The flavor was wonderful! My only complaint is that the crust had stuck to the tin foil, I'm not sure the tin foil was necessary in the first place. Next time I will try a butter/non-stick spray instead! :)
Hello Emily a year ago
Really good! I kinda cooked to long . But it’s a great recipe
heather a year ago
it turned out really good